This was a great dish- I would double it next time, as it made only 1/2 the servings predicted. I increased the quantity of tomatoes and olives and threw in a zucchini too. I also added some balsamic vinegar, salt, pepper, and Mrs. Dash to the sauteed veggies while they cooked. Wonderful dish.

I subbed in smoked gouda for provolone and greek yogurt for mayo. Very quick prep for a tasty product. I would make again. Easy to see variations (broccoli instead of asparagus, spinach and feta instead of asparagus and provolone...)

This was the most succulent and intensely flavored pork I've ever made! I used a pork tenderloin instead of chops (~.75 lb) that I seared on all sides before nestling into a bed of sliced carrots and sweet potatoes. I also caramelized the onions in the pan at the same time as searing the pork. Then I doused everything with the sauce (I used cider vinegar and added a couple squirts of stone ground mustard). I cooked the pork for ~ 45-50 minutes, turning the pork once about 1/2 way through, and taking it out 2-3 times to ladle the sauce over the top of the meat and veggies. I covered the dish with foil to help keep things moist and cook faster. If I were to do this again, I'd start the veggies 10 mins earlier so they'd be a bit softer by the time the pork finished. Serve with crispy white bread to sop of the juices! (I used enough pork for 2 servings, but kept the sauce volume the same)